Chunky Chorizo Chili

January 14, 2019

Something happened recently. Something big. Hell froze over!

OK, maybe not literally, but here in the desert, where summers temps are regularly in the triple digits, it can feel like hell. And it didn’t just get cold here. It got really cold! Like “colder than Anchorage, Alaska” cold. Like “it freaking snowed” cold!!

While that may not seem like a big deal to lots of people, for this girl, who can probably count on two hands how many times I’ve seen snow in my 30+ years, it’s amazing!! So, of course, we bundled the kids up and took them out to play. They had a blast!

We spent all day playing in the white, frozen goodness so, of course, on the way home we were all starving and my mind turned to food. The first thing that came to my mind was a big, warm bowl of chili. What better way to warm up on a cold day?

The chili I make is a Chunky Chorizo Chili. It’s warm and hearty with the chunks of meat to sink your teeth into. But it’s also got a little kick from the spices in the chorizo that melt and permeate the stew “broth.” It’s super yummy and now I don’t make chili any other way now!

Here’s how I make it:

Print Recipe

Chunky Chorizo Chili

This chili is warm and hearty with a little bit of spice to really warm you up!

Prep Time

20minutes

Cook Time

2hours

Servings

people

Ingredients

1 1/2lbsstew meat or beef chuck, cubed into 1-inch pieces

1lbchorizo

1canred kidney beans, drained and rinsed

1canblack beans, drained and rinsed

2stalkscelery, diced

1onion, diced

46ozV8 juice

1/4cupchili powder

2tbspssugar

1canbeef stock

Prep Time

20minutes

Cook Time

2hours

Servings

people

Ingredients

1 1/2lbsstew meat or beef chuck, cubed into 1-inch pieces

1lbchorizo

1canred kidney beans, drained and rinsed

1canblack beans, drained and rinsed

2stalkscelery, diced

1onion, diced

46ozV8 juice

1/4cupchili powder

2tbspssugar

1canbeef stock

Instructions

In a large stock pot or dutch oven, cook chorizo, breaking up the meat.

Once chorizo is cooked, remove from pot and add your stew meat. Season with salt and pepper, and cook until outsides are brown.

When stew meat is cooked, remove from pot and drain excess fat. Then add diced celery and onions. Season with salt and pepper and cook until onions are translucent.

Once vegetables are cooked, add remainder of ingredients to pot and stir to combine.

Bring to a boil, reduce the heat to a simmer, and cook, covered, for 2 hours.

Serve warm with your favorite toppings!

Recipe Notes

Make sure you break up the chorizo well. The ultimate goal of this recipe isn't to have big bites of chorizo, but to savor the flavors instead.

Share this Recipe

The best part about chili? The toppings! While I love to add some cooling avocado to my bowl, my husband likes to add cheese and goldfish crackers. There’s no wrong way to do it!